Shepherd'S Pie

• 2 lb. lamb neck, cubed
• 2 Tbsp. vegetable oil
• 1 onion, sliced
• 5 carrots, sliced
• salt and pepper to taste
• 1 Tbsp. butter
• 3 Tbsp. milk
• 5 medium potatoes
• 1/4 c. flour

1. In a large pot, add oil and brown meat and onion.
2. When browned, cover with boiling water, about 5 cups.
3. Add salt and pepper and simmer until tender, about 1 1/2 hours.
4. Last 1/2 hour, add carrots.
5. Peel and boil potatoes.
6. When carrots are cooked, remove meat and carrots to large baking dish.
7. Thicken broth with flour, smoothly blended with 1/3 cup water.
8. Stir until gravy boils and taste for more seasoning.
9. Pour gravy over meat and carrots.
10. Drain potatoes.
11. Mash with butter and milk and pile on top of stew.
12. Bake at 350u0b0 until potatoes are brown.

lamb neck, vegetable oil, onion, carrots, salt, butter, milk, potatoes, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=466041 (may not work)